Delicious Biscoff Cake with cookie butter buttercream – or heaven on a plate as I like to call it! A simple all-in-one sponge with a tender moist crumb sandwiched with Biscoff buttercream…. Lotus Biscoff lovers rejoice!
Love Biscoff as much as I do? Try my super easy Chocolate Biscuit Cake, no bake Biscoff Cheesecake and insanely delicious Biscoff Brownies
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We have all been a little Biscoff obsessed at SupergoldenBakes headquarters lately. I would say that it has been THE flavour of spring 2020 – and my daughter requested a Lotus Biscoff layer cake for her 14th birthday in June.
A request I was only too happy to oblige! Are you ready to bake the BEST (and easiest!) cookie butter cake?
An EASY all-in-one Biscoff Cake
This cake uses the usual suspects – flour, sugar, baking powder /soda, butter, eggs and milk. I used a mix of caster and soft brown sugar in the batter to enhance the unique toasted caramel flavour which makes Lotus Biscoff cookies so irresistible.
I also added some Lotus Biscoff cookie crumbs right into the batter – because you can never have TOO MUCH Biscoff am I right? Actually, their flavour is quite subtle so I am very pleased with how the cake turned out!
Since this cake uses the all in one method (so EASY!) you need your ingredients to all be at room temperature so that they blend easily together.
You know how sometimes the cake batter splits and looks curdled? That’s because one of the ingredients is cold and doesn’t play well with the others!
You can use margarine (such as Stork) or softened butter in the cake. I like using Stork lately, it is a bit cheaper and makes great moist sponge cakes.
Useful Tools
- Digital scales – I use a scale for all my bakes but it is especially useful for mastering tricky skills like macarons or mirror cakes
- Measuring spoons
- Straight sided cake tins (these Masterclass Cake tins are fabulous)
- A Cake leveller is very useful for ensuring even cake layers!
- Cake lifter – for transferring cakes safely
- Piping Tips and bags for the buttercream
Biscoff Buttercream
I decided to use a simple American buttercream for this cake – softened unsalted butter, icing sugar, Biscoff biscuit spread, a little vanilla extract and a good pinch of salt. I know it sounds strange but sea salt greatly enhances the taste of the buttercream!
It is such an easy, light and positively DREAMY buttercream that I had to stop myself from simply eating straight out of the bowl…
A word of warning here… You might be tempted to use Stork or margarine when making buttercream after using it in the cake. Don’t do it – it is salted and won’t hold peaks. Try to use a good quality butter with high fat content such as Lurpak.
Assembling and Decorating
I usually go for towering three and four layer cakes but this time I wanted something a bit easier. This recipe makes a two layer Biscoff Cake using two 20cm /8inch cake tins but you can turn it into a three or even four layer cake by swapping to 15cm/6 inch cake tins.
Since we are mostly at home at the moment I opted for two layers – for one thing it is easier to store 😉
You might need to level your cake layers before assembling your cake – this is easily done using a cake leveller or a serrated knife. Any offcuts are a baker’s perks – gives you a chance to taste the cake which can only be a good thing.
Once your layers are level you can pipe the buttercream over them – there’s enough here for a generous layer plus enough to frost and decorate the cake.
Since Drip Cakes are so much in vogue (and I personally love them) I melted a little Biscoff spread in the microwave to create a pretty drip effect. It also has the bonus effect of adding tons more flavour of course!
Start by adding a drip around the edge of the cake, encouraging it to slowly drip down the sides, then spread to cover the top of the cake using an offset spatula.
Pipe any remaining butter cream over the cake (I used my favourite large star tip and this grippy piping bags) and decorate with Lotus Biscoff biscuits.
Biscoff Cake Tips and FAQs
Swapping ingredients – I frequently get asked can I swap light brown for dark brown or Demerara sugar? Yes you can, the taste might be a little different. You can also use all white caster or granulated sugar or golden caster sugar.
Can I use self raising flour? Yes but leave out the baking powder as self raising flour has that already mixed in.
Can I make the cake layers in advance? You can bake the cake layers up to two days in advance. Wrap them in clingfilm and store at room temperature – don’t stack them.
How long will this cake keep? This cake should be ok at room temperature in a cake container for up to three days. However if the weather is really warm I would advise to either keep it in a cool dark place or store in the fridge.
Can I use a different buttercream? You can use my favourite easy Swiss Buttercream used in this Salted Caramel Cake, replacing the caramel with Biscoff Spread.
What can I use instead of Biscoff? There’s other brands of cookie butter which could be used in this cake. Trader Joe’s Speculoos Cookie Butter is a great alternative. A little Speculoos Spice mix will also greatly enhance the flavour of this cake.
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Biscoff Cake with Cookie Butter Buttercream
Ingredients
For the gingerbread cake
- 350 g (2 ¾ cups) plain flour (all purpose flour)
- 330 g (1 ⅔ cups) light brown sugar
- 6 Biscoff biscuits ground to a powder (optional)
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp Speculoos spice (optional)
- 200 g (¾ cup + 1 heaped tbsp) unsalted butter softened (or Stork)
- 3 large eggs
- 200 ml (¾ cup + 2 tbsp) whole milk
- 1 tsp vanilla extract
Biscoff Buttercream
- 300 g | 1 ⅓ cups Biscoff spread smooth
- 230 g (2 sticks) unsalted butter room temperature
- 300 g (2 ½ cups) icing sugar
- 3 tbsp hot water use as needed
- 1 tsp vanilla extract
- generous pinch sea salt
To decorate
- 8 Biscoff biscuits
- 3 tbsp smooth Biscoff spread (remaining spread from jar used in buttercream)
Instructions
Make the cake
- Preheat the oven to 180C (350F). Grease and line two 20cm | 8in layers cake tins – or spray with cake release. You can also use four 15cm | 6in cake tins for a taller cake.
- Add the flour, sugar, cookie crumbs, baking powder, bicarbonate of soda and spice(if using) to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Mix to combine.
- Add all remaining ingredients – butter, eggs, milk, vanilla extract and beat together on low speed initially, increasing speed as ingredients combine.
- Stop the mixer and scrapw the bottom and sides of the bowl with a spatula then mix again until batter is completely smooth.
- Divide the batter between the prepared tins and level.
- Bake for 30-35 minutes until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes then carefully turn out onto a wire rack. Cool completely before frosting.
Make the buttercream
- Put the Biscoff spread, butter (both need to be at room temperature), vanilla extract and salt in a bowl or the bowl of your stand mixer. Beat together until smooth.
- Gradually add the icing sugar, beating of low speed initially so that it doesn't shower you with a cloud of sugar. Continue to beat until it is completely smooth and forming peaks, adding a little of the hot water, if needed.
Assemble the cake
- Transfer the buttercream to a large piping bag fitted with a star tip.
- Add a generous amount of frosting on your bottom cake layer and smooth. Top with the second layer and repeat.
- Smooth the frosting over the top and sides of the cake. You can leave the cake showing through to achieve the 'naked' cake look or do a crumb coat then chill the cake. Add another layer of frosting and smooth over the cake.
Decorate the cake
- Heat the Biscoff spread in the mircrowave for 20-30 seconds and stir until smooth and runny.
- Drizzle this around the perimeter of the cake, letting it drip prettily down the sides. You can use a spoon or a small squeeze bottle for this.
- Spread the Biscoff over the top of the cake to cover (optional).
- Pipe remaining buttercream over the top of the cake and decorate with the cookies.
Video
Notes
- Swapping ingredients – I frequently get asked can I swap light brown for dark brown or Demerara sugar? Yes you can, the taste might be a little different. You can also use all white caster or granulated sugar or golden caster sugar.
- Can I use self raising flour? Yes but leave out the baking powder as self raising flour has that already mixed in.
- Can I make the cake layers in advance? You can bake the cake layers up to two days in advance. Wrap them in clingfilm and store at room temperature – don’t stack them.
- How should I store this cake? This cake should be ok at room temperature in a cake container for up to three days. However if the weather is really warm I would advise to either keep it in a cool dark place or store in the fridge.
Nutritional Info
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Nic says
Thanks for sharing, this cake looks amazing 🙂